# What's Needed:
→ Meats
01 - 10.5 oz pork shoulder, cut into 0.8 inch cubes
02 - 7 oz smoked kielbasa sausage, sliced
03 - 3.5 oz bacon or smoked lardons, diced
→ Vegetables & Fruit
04 - 17.6 oz sauerkraut, rinsed and drained
05 - 10.5 oz white cabbage, shredded
06 - 1 large onion, diced
07 - 2 cloves garlic, minced
08 - 1 apple, peeled, cored, and diced
09 - 3.5 oz mushrooms, sliced
→ Pantry & Condiments
10 - 2 tbsp tomato paste
11 - 2 tbsp Sriracha sauce (adjust to taste)
12 - 1 tbsp vegetable oil
13 - 1 tsp caraway seeds
14 - 1 tsp smoked paprika
15 - 1 bay leaf
16 - 1 tsp dried marjoram
17 - 1 2/3 cups beef or vegetable stock
18 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add bacon and cook until golden and crisp.
02 - Add pork shoulder cubes and brown on all sides. Stir in sliced kielbasa and cook for 2–3 minutes.
03 - Add diced onion and minced garlic, sauté until softened.
04 - Stir in tomato paste, smoked paprika, caraway seeds, and dried marjoram. Cook for 1 minute until fragrant.
05 - Add sliced mushrooms, diced apple, sauerkraut, and shredded cabbage. Mix thoroughly.
06 - Pour in stock, add bay leaf, and season with salt and freshly ground black pepper.
07 - Bring to a simmer, cover, and cook gently over low heat for 1.5 hours, stirring occasionally.
08 - Uncover, stir in Sriracha sauce, and simmer uncovered for an additional 30 minutes to thicken and develop flavors.
09 - Taste and adjust seasoning or Sriracha as desired. Remove bay leaf before serving.
